One Pan Sweet Potato, Feta and Spinach Frittata Print this recipe Details Serves: 6Number of ingredients: 10To prep: 25 minutesTo cook: 65 minutesDifficulty: Easy Nutrition per servingKilojoules: 1035Calories: 246Protein: 13.9gFat: 9.9gSaturated Fat: 2.3gCarbohydrates: 22.2gCarbohydrates per 100g: 8.7gFiber: 6.7gSodium: 376mgPotassium: 865mg Ingredients 650g sweet potato, unpeeled, thinly sliced 1 medium red onion, cut into thin wedges 1 tablespoon finely chopped fresh rosemary 1 tablespoon olive oil 8 eggs 60g baby spinach, chopped 70g reduced-fat feta, crumbled 1/2 cup reduced-fat milk 1/3 of a cup oil-free sun-dried tomato strips Mixed salad leaves, to serve Method Preheat oven to 180°C. Line a baking tray with baking paper. Place the sweet potato and onion on prepared tray. Sprinkle with 3 teaspoons of rosemary and drizzle with olive oil. Season with cracked black pepper. Bake for 25–30 minutes. Meanwhile, whisk the eggs and the milk together in a bowl or large jug. Season mixture with cracked black pepper. Layer the cooked potatoes and onions, baby spinach and sun-dried tomatoes in a large, deep oven-proof frying pan. Pour over the egg mixture and scatter with feta and remaining rosemary. Bake for 35 minutes, or until golden and just set. Stand frittata for 5 minutes before cutting into wedges. Serve with salad leaves
